This is great for cold nights and Thanksgiving. Ingredients: 1 tablespoon soft margarine
1/2 cup finely chopped onion
1 clove garlic; minced
1/2 pound fresh mushrooms; sliced
2 tablespoons all-purpose flour
1 teaspoon curry powder
2 cups chicken stock
1 can (14 oz) pumpkin or
2 cups cooked fresh pumpkin
freshly grated nutmeg
2 cups milk Directions:
This wonderful fall soup has only a hint of curry flavor so as not to mask the pumpkin, and is best made ahead so that the flavors develop.
In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened. Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended.
Gradually add stock, whisking until smooth. Stir in pumpkin; season with nutmeg to taste. Cook over low heat for 15 minutes, stirring occasionally. (Soup can be prepared to this point, covered and refrigerated for up to 2 days.)
Ingredients:
1 tablespoon soft margarine
1/2 cup finely chopped onion
1 clove garlic; minced
1/2 pound fresh mushrooms; sliced
2 tablespoons all-purpose flour
1 teaspoon curry powder
2 cups chicken stock
1 can (14 oz) pumpkin or
2 cups cooked fresh pumpkin
freshly grated nutmeg
2 cups milk
Directions:
This wonderful fall soup has only a hint of curry flavor so as not to mask the pumpkin, and is best made ahead so that the flavors develop.
In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened. Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended.
Gradually add stock, whisking until smooth. Stir in pumpkin; season with nutmeg to taste. Cook over low heat for 15 minutes, stirring occasionally. (Soup can be prepared to this point, covered and refrigerated for up to 2 days.)
Add milk and heat until hot.